Step 1

Cut up porterhouse steaks into cubes. Cut squares of capsicum & red onion, and thread on the skewers, making 2 skewers from each steak. Season with oil, salt, and a little chopped rosemary.

Step 2

Brush the pita breads with olive oil, sprinkle with sumac and salt, then cut into long triangles. Bake in the oven at 160°C for 5 minutes until golden and crisp.

Step 3

Gently whisk together yogurt ingredients.

Step 4

Mix the remaining fattoush salad ingredients together and season well.

Step 5

Heat BBQ Grill to high heat & cook for 4 minutes each side.

Step 6

Perfect served to share or plated individually.